WorksheetsTLE Quiz #2
Total questions: 20
Worksheet time: 15mins
To work dough with hands or a large mixer
Rise
Knead
Bake
Stir
Kneading dough gives the yeast an opportunity to start growing and produce__________
Oxygen
Carbon monoxide
Carbon dioxide
Nitrogen
Before kneading dough, one must
mix
rise
cool
none of the above
The elastic protein substance in flour which gives the dough body
yeast
carbohydrates
iron
gluten
Which is NOT true about lean doughs?
Made with flour, yeast, water and salt
Have little or no fat
Have a cake-like texture
Have a crisp crust
Which is NOT true about rich doughs?
Have a chewy texture
Made with butter, sugar and eggs
Made with flour, yeast, water and salt
Have a cake-like texture
Method for mixing bread dough where all ingredients are combined at once.
Sponge method
Straight-dough method
Lean-dough method
Rich-dough method
Method in which yeast dough is mixed in two stages.
Straight-dough method
Sponge method
Lean-dough method
Rich-dough method
Develop gluten by
measuring correctly.
mixing correctly.
using whole grains.
kneading.
In yeast dough, gluten is developed during kneading.
Quick breads use yeast for extra leavening.
